This hidden gem is located at the heart of Tiong Bahru surrounded by a number of small boutique stores and cafes. It is fairly accessible, being only a 10 minute stroll from Tiong Bahru MRT. Kyoten sources their quality ingredients from famed Japanese seafood markets four times a week. You can imagine how fresh the produce must be, considering the fact that an average person only goes grocery shopping 1.5-1.6 times a week!
We arrived at Kyoten to try out a number of their side dishes and lunch sets. Are you familiar with the egg plant with minced meat dish that you can find at a Zi Char store? Kyoten’s Signature Deep Fried Egg Plant dish is similar, but taken to the next level. It is coated with organic red miso w which provided a refreshing sweet flavour, and topped with sesame seeds. I would be satisfied just having this along with a bowl of rice. Definitely a MUST TRY!
We also tried the Buta Kakuni, which is Japanese Kurobuta or Black Pork Belly, simmered in the chef’s special dark soy. When the dish arrived, I was curious as to whether the pork belly required some sort of sauce when it was served. My question was answered the moment I took my first bite. The meat was juicy, and had a slight sweetness that came from the dark soy. The fat melted also away within seconds of entering my mouth.
Kyoten specialises in aged fish. The process of aging breaks down the protein, which helps to intensify the flavour while improving the texture of the meat, creating a richer umami flavour. This process can be further seen in the main dishes that will be shown later in this post.
The Kaisen Chirashi is made from seasonal ingredients specially chosen every week by the head chef. That means that every time you dine in at Kyoten, every experience would be slightly different. The chirashi bowl consists of Aged Saba in Japanese vinegar, aged Kinmedai, and auction grade Bafun Uni won at the Toyosu Auctions in Japan, among other sashimi. The Sashimi is also served with grated fresh mountain wasabi root.
Similar to the Chirashi, the ingredients used for the Aburi Don are seasonal, but are specially chosen for Aburi, because of the high fat content and intensified flavour when the fish is seared. The Aburi don is served as a lunch set which comes with premium Japanese rice topped with Furikake, home-made Chanwanmushi, Japanese garden salad, miso soup and premium Japanese Musk Melon.
If you have trouble deciding what to eat or if you want to try everything, you’re just like me. You can either order two dishes or you can just get this Sashimi Tempura set. The best of both worlds! The tempura consists of Japanese prawns, Salmon and seasonal vegetables coated in the chef’s secret tempura batter. This tempura is unlike restaurants which makes the batter so thick that it’s larger than the actual ingredient itself. So you won’t have to worry about not getting your money’s worth.
The Sashimi Tempura comes with the sashimi platter as shown above, which consists of Aged Icelandic Tuna and Sweet Soy Aged Aji along with other assorted sashimi.
Their lunch sets are available from 11.30am – 2.30pm. If you want to try their Omakase, it’s recommended to make a reservation by calling.
Kyoten Japanese Cuisine
5 Yong Siak Street,
Tel: +65 6223 0213
Opening hours: Tue-Sun, 11:30am – 2:30pm (Lunch),
5:30pm – 10:30pm (Dinner)